Macaron shell mix

Ingredients

Preparation

1000g

TPT (50% icing sugar, 50% powdered almonds)

170g

fresh egg whites

500g

sugar

180g

water

170g

egg white

15g

orange colourant powder

5g

red colourant powder

Mix the TPT with unbeaten fresh egg whites.
Separately, boil the sugar with the water until reaching 117ºC. Add the colouring and pour over the beaten egg whites to create an Italian meringue.
Fold the mixtures together and pipe rounds on baking sheets.
Leave to dry approximately 10-15 minutes and bake at 160ºC.

Red pepper and Zephyr™ white chocolate couverture ganache

Oven-roast the peppers, peel, remove the seeds and liquidise.
Mix 250 g of the roasted red pepper juice with the pepper extract, dissolve the dextrose and cool to about 30ºC.
In intervals, add to the white chocolate couverture melted to about 45ºC.
Incorporate the gelatine and finally emulsify the butter when the mixture has reached about 40/50ºC.
Set aside.

Others

Ingredients

Preparation

Q.S.

fresh herb sprouts and/or microgreens

Q.S.

smoked salt

Q.S.

smoked Iziadabal cheese

Q.S.

dehydrated olive paste

Assembly

Pipe dots of red pepper ganache on the macaron shells.
Sandwich the shells and set aside.
Pipe a dot of ganache on the surface before serving, place some shavings of Idiazabal cheese, black olive crumble and Maldon salt.
Decorate to taste.